4 Serves
40 Mins
Wash and dry the potatoes thoroughly. Insert a wooden skewer through the center of each potato.
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Vitamin K
444 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
9 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
335 mg / 4,700 mgSodium
586 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Using a spiral slicer, cut the potatoes into a continuous spiral along the skewer, then gently pull the slices apart to create the accordion effect.
Heat the vegetable oil in a deep-frying pot to 175°C.
Carefully submerge the skewered potatoes into the hot oil and fry until golden brown and crispy.
Remove the potatoes from the oil, drain on paper towels, and season generously with salt and pepper.
25
g95
g20
g
Yemeni
